3 c. unseasoned chicken stock
1 c. shrimps shelled and clean
1/2 c. fresh or canned button mushrooms
5 inch. long fresh lemon grass crushed and cut into half
2 to 3 fresh hot chilies crushed
3 tbsp. fresh lemon juice
1 tbsp. fish sauce (available in Asian food store)
1 spring onion cut into small pieces
2 coriander cut up

Shell and clean the shrimps and set aside. In the soup pot boil the stock, add lemon grass and shrimps, mushrooms. Cook for 3 to 4 minutes. Add lemon juice, chilies, fish sauce, spring onion and coriander. Serve immediately.